INSPECTION REPORT Health Protection JMAA-BHM2NJ

PREMISES NAME Tim Hortons #3226		Tel: (778) 578-7896 Fax:
PREMISES ADDRESS 6422 120th St Surrey, BC V3W 3M5		INSPECTION DATE November 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Simon Loo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held chili and egg patties inside "Cook & Serve" unit at 54C. Unit was turned onto level "6". Water level was low. Hot-held chili was cooked at 7 AM and egg patties at 1 PM. Corrective Action(s): Hot-held chili and egg patties were discarded at time of inspection. Unit was adjusted to level "8" and maintained approximately 165F. Always record your hot-holding temperatures to ensure that your "Cook & Serve" unit is >=74C (165F) to fully cook and hot-hold food products in order to eliminate and prevent growth of bacteria that could lead to foodborne illness. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted. The following was noted at time of inspection: 1. Temperatures - Small walk-in cooler (near back door) at 2C - Walk-in freezer at -17C - Ingredients in prep cooler (top) internally probed at 4C - Prep cooler (bottom) at 0C - Undercounter coolers at maintain 4C or less - Milk & cream dispenser units all maintain 4C or less - Neutral dispenser at 2C - Hot water bath (calibrated for cooking) for soups and chili at 74C or greater - Temperature logs maintained and up-to-date (NOTE! It was noted that at 3 PM, the hot-holding unit for chili was recorded at 166F. At 4 PM when the inspection occurred, the hot-holding unit was only at 130F. This is a large discrepancy and it is vital that you accurately record hot-holding temperatures and maintain the unit at 140F or greater.) - Coolers equipped with accurate thermometers 2. Hygiene and Sanitizing - All hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - QUATS dispenser in 3 compartment sink releases 200 ppm QUATS - QUATS red sanitizing pails present throughout facility at 200 ppm - Mandolin in good sanitary condition - Knives and tongs generally stored in good sanitary condition 3. Storage Practices - Dry storage food bin present at back-of-house for sugar - All restaurant equipment stored at least 6"off the floor - Overhead shelving and racks in good sanitary condition - Reviewed color-coded tongs with staff members used to prevent cross contamination: beige for hash browns and potatoes, black for meats, yellow for eggs - Scoops for stirring ice cappuccino continues to be stored on ice (as observed in previous inspection - good) 4. Pest Control - No evidence of recent, visible pest activity noted at time of inspection - Mechanical traps inspected did not contain any rodents 5. Administrative - Permit posted and up-to-date - Supervisor has FoodSafe 1 (Expiry: May 25, 2023) 6. "Cook & Serve Unit" **If the unit is reheating any food item from the cooler, the "Cook & Serve" unit must be able to reach 74C (165F) or above consistently**